Chocolate curd from coconut milk

Ingredients:

• Coconut milk or coconut cream (500 g)
• Lemon juice (20 g)
• Vanilla (to taste)
• Allulose (80 g)
• Agar-agar (6 g)
• Xanthan gum (2 g)
• Cocoa powder (30 g)
• Refined coconut oil (40 g)
• Coconut + cashew urbech (50 g)

Preparation:

In a saucepan, combine coconut milk (500 g), lemon juice (20 g), and vanilla.

Separately, melt the refined coconut oil (40 g) and combine it with the urbech (50 g), mixing thoroughly.

In another container, mix the sweetener (80 g), agar-agar (6 g), xanthan gum (2 g), and cocoa powder (30 g). Mix all dry ingredients until homogeneous.

Add the dry ingredients to the saucepan with coconut milk and blend everything with an immersion blender until you achieve a homogeneous mass.

Place the saucepan on the heat and bring the mixture to a boil. Once it boils, remove from heat and add the melted coconut oil with urbech, blend again until fully homogeneous.

Transfer the resulting mass into a piping bag and pipe it into molds for cheese. For this, pour half of the “cottage cheese” mass into the molds, then pipe the filling in the center and top with the remaining mass.

Smooth it out with a spatula and place the cheese in the freezer for at least 3 hours (or overnight) to stabilize.